<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The world population is elevating rapidly, the demand for fruits and vegetables is increasing due to their nutritional value, and the concerns regarding the quality have been amplified. Therefore, the development of various techniques to retain quality attributes, and shelf-life extension of food has become a focal point for researchers and food industries. One of the economical techniques used for the preservation of food is the application of edible coating onto the surface of fresh or minimally processed fruits and vegetables. The foremost advantage of edible coating is that it is eco-friendly. Edible coatings can improve nutritional quality along with the maintenance of physiological attributes of fruits and vegetables. It can also act as a vehicle to carry active components, such as essential oils and spices that also carry antioxidant and antimicrobial properties. The application of nanotechnology for the formulation of edible coating is playing a significant role and aids in the reduction of microbial load on fruits and vegetables. The main aim of this review is to bring up-to-date information regarding various edible coatings used on minimally processed fruits and vegetables – carbohydrates, proteins, lipids, composites, fruit purees, and herb-based edible coatings and their significant effect on the physiological properties of produces. The information will be beneficial for the researchers and scholars to study the various effects of edible coatings on minimally processed fruits and vegetables.</p>
</abstract>

The world population is elevating rapidly, the demand for fruits and vegetables is increasing due to their nutritional value, and the concerns regarding the quality have been amplified. Therefore, the development of various techniques to retain quality attributes, and shelf-life extension of food has become a focal point for researchers and food industries. One of the economical techniques used for the preservation of food is the application of edible coating onto the surface of fresh or minimally processed fruits and vegetables. The foremost advantage of edible coating is that it is eco-friendly. Edible coatings can improve nutritional quality along with the maintenance of physiological attributes of fruits and vegetables. It can also act as a vehicle to carry active components, such as essential oils and spices that also carry antioxidant and antimicrobial properties. The application of nanotechnology for the formulation of edible coating is playing a significant role and aids in the reduction of microbial load on fruits and vegetables. The main aim of this review is to bring up-to-date information regarding various edible coatings used on minimally processed fruits and vegetables – carbohydrates, proteins, lipids, composites, fruit purees, and herb-based edible coatings and their significant effect on the physiological properties of produces. The information will be beneficial for the researchers and scholars to study the various effects of edible coatings on minimally processed fruits and vegetables.

Recent Developments in Edible Coatings for Fresh Fruits and Vegetables

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Recent Developments in Edible Coatings for Fresh Fruits and Vegetables"}

The world population is elevating rapidly, the demand for fruits and vegetables is increasing due to their nutritional value, and the concerns regarding the...

Recent Developments in Edible Coatings for Fresh Fruits and Vegetables

Article Category: A review

Data publikacji: 31 gru 2021

Zakres stron: 127 - 140

Otrzymano: 01 gru 2020

Przyjęty: 01 lis 2021

DOI: https://doi.org/10.2478/johr-2021-0022

Słowa kluczowe
antimicrobial compounds, edible coatings, fabrication, functional coatings, preservation of fresh fruits and vegetables

© 2021 Neegam Nain et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Recent Developments in Edible Coatings for Fresh Fruits and Vegetables

Article Category: A review

Data publikacji: 31 gru 2021

Zakres stron: 127 - 140

Otrzymano: 01 gru 2020

Przyjęty: 01 lis 2021

DOI: https://doi.org/10.2478/johr-2021-0022

Słowa kluczoweantimicrobial compounds, edible coatings, fabrication, functional coatings, preservation of fresh fruits and vegetables

© 2021 Neegam Nain et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
antimicrobial compounds, edible coatings, fabrication, functional coatings, preservation of fresh fruits and vegetables